After receiving a degree in finance from The Ohio State University, Annette Tomei began a career in commercial real estate in New York City before deciding to follow her passion for food and wine. Annette graduated from the French Culinary Institute in 1994 and continued her education in some of the best restaurant kitchens in New York City and the Napa Valley.
A strong background in business paired with years of experience working with world-class chefs has given Chef Tomei a competitive edge. Her experience has been enriched by owning her own restaurant, working as a winery chef, operating a successful private chef business, and managing custom corporate programs for the Culinary Institute of America at Greystone. Her interest in wine became a passion while in the Napa Valley where she pursued professional wine studies at the Napa Valley College, The Culinary Institute of America at Greystone, and through the Court of Master Sommeliers.
Today, Chef Tomei is pursuing a Masters Degree in Gastronomy through Le Cordon Bleu Australia while launching VinEducation, a business dedicated to preparing and promoting fine food and wine for an everyday lifestyle. She is the co-author of Chile Aphrodisia, coming in June 2006, a contributor to Fork Me, Spoon Me…, and writes a monthly on-line column called Eat and Tell for Life of Reiley.
Annette@Vineducation.com
917.463. 4004
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